Friday, 20 July 2007

Peach Tart

This is the first 'proper' tart I made yesterday afternoon. The very first tart I tried was using crushed digestive biscuits as base...a no-bake tart actually. I am not the tart or pie person. Believe it or not, I have not eaten a big tart like this before...I don't see them selling at the neighbourhood bakery shops either. I did tried those little fruit tartlets...but I don't really find them appealing. I don't quite like the hard and dry pastry base with this thick, glossy, gel-like glaze that's always very generously brushed on top of the fruits.

So, why is it that I attempted to make this 18cm tart? Well, simply because I fell in love with the photo in a baking book. I would usually skip the part on tarts and pies whenever I browse thru baking books...but the picture of this beautiful pear tart really caught my eye and it doesn't have any glaze on top of the fruits! I couldn't wait any longer to try it out.

It requires some time to make this tart though...as you need to chill the pastry for 20 mins before baking, bake it for another 12mins or so...then let it cool completely, before you can add in the fillings (otherwise the fillings will melt away)..then it's another 35mins of baking time.


The step-by-step instructions and photos in the book are really useful. I was able to make the pastry base easily. I like reading these Japanese to Chinese translated cookbooks as they are always very detailed in their instructions. For this recipe, it's not necessary to use any baking weights or uncooked rice over the pastry when baking...hmmm, but I don't know the reason why?


The filling was spread evenly all over the base before lining the peaches (we prefer peaches over pears). Off it went into the oven.


Ok, here's my finished product...it's a far cry from the one in the cookbook right? I guess I should have pressed the peaches slightly further into the filling...the tart surface was rather flat...unlike the one illustrated in the cookbook...the filling is all beautifully puffed up, well above the pear slices. At first glance, I even thought it was made with a pastry covered on top.

The tart tasted really very good...I'll certainly recommend my baking friend to try it. This tart is full of this buttery flavour...and except for the edges and the rim, the pastry was not hard at all. I could even taste the ground almonds, which was added to both the pastry base and filling. After eating one slice...I was so tempted to reach out for another one!

I left the pie sitting on my kitchen table while I prepared dinner. When I was done cooking, I took a look at the pie and this was what I saw:

The sun was setting then...and the light was shinning all over the tart. It looked so lovely! It took me only less than 5 mins to snap at least 30 shots! With the long afternoon rays...the lights casted shadows all over the tart...making the surface looked really 3 dimensional.


This is my favourite shot! It makes the tart 'almost' comparable to the one shown in the cookbook :)

Ingredients:
(make one 18cm tart)

pastry:
80g cake flour (or plain flour)
20g grounded almond powder
30g caster sugar
40g unsalted butter , soften at room temperature
1 tablespoon (15g) lightly beaten egg

filling:
10g cake flour (or plain flour)
80g grounded almond powder
50g brown sugar
60g unsalted butter, soften at room temperature
1 egg, lightly beaten

2 tablespoon Rum (I omitted this)
some canned peach slices, well drained
icing sugar for dusting

Method:
Pastry base:
  1. Lightly grease an 18cm tart pan, set aside.
  2. Toast almond powder at 100 degC for 10 mins. Stirring in between. Let cool.
  3. Sieve flour and almond meal. (The grounded almond powder I used are too huge to pass thru the sieve...so I simply threw them back into the sieved flour!)
  4. With a manual whisk, cream butter and sugar till light and fluffy.
  5. Add in the egg, very gradually, whisking the batter till well mixed each time the egg is added.
  6. Sieve over the flour/almond meal mixture in 2 to 3 additions into the batter. Fold the mixture gently with a spatula.
  7. Form and shape the pastry into a round ball. Roll out the pastry in between 2 sheets of cling wrap or baking paper (I used two sheets of cut-out plastic bags) to about 23cm in diameter.
  8. Remove one side of the cling wrap or baking paper. Place it over the prepared tart pan. Mould the pastry into the tart pan, smoothing the edges and the rim carefully...if the pastry is too soft to handle, chill it in the fridge for 10~15 mins. (I didn't have any problem with it.)
  9. Chill the pastry in the fridge for 20mins.
  10. Use a fork to poke holes on the pastry. Brush the top of the rim with egg wash. (I did this with my fingers.) Bake in pre-heated oven at 180 deg C for 10 ~12mins until the edges are slightly browned. Let cool completely.

    filling:
  11. With a whisk, cream butter and brown sugar till the mixture turns fluffy. Add in the egg gradually, mix well each time the egg is added.
  12. Add in grounded almond powder. Fold with a spatula till well incorporated. Sieve over the flour onto the mixture. Mix with a spatula. Add in rum and mix well.
  13. Spread the filling onto the cooled pastry base. Ensure that the edges are filled up. Line with peach (or pear) slices. Make sure the slices are well drained. Bake in pre-heated oven at 170 deg C for 30 ~ 35 mins, until the edges and filling turn golden brown. Let cool, and dust with some icing sugar.

Recipe Source: Delicious!! Baked Cakes, Ikuko Omori

52 comments:

  1. You peach tart came out so wonderful! When I saw the signs in your cookbook, I was very happy that you translated this recipe for those who are not able to read it!

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  2. Wow... Homebaker.. I can tell u this tart is absolutely a gorgeous one. Really.. the colour and texture is so evenly baked. I bet it do taste great! U are talented... :)

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  3. Simply beautiful!!!!!!! I was gonna try but one look at recipe, sian liao! Anyway, pastry still not within my reach at the moment! SIgh....I'd love to try yr tart.....looks so so good.........

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  4. the peach tart looks so pretty and glamorous under the setting sun! Nice shots! I wasn't a big tart fan too until I came to the US....
    Yours look really professional!!!

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  5. hi Dolce, thanks for visiting :) The cook book is in Chinese, but it didn't take me much time to translate it into English =) It will be a great problem for me if it is the otherway round ;p

    Ellena, you are very kind :) I believe anyone can come up with this by following the step-by-step instructions in the book :D

    Mandy, do you get to eat various types of tarts over at your place? The tart looked more 'dressed-up' with the icing sugar...

    vb, it's the long list of steps that put you off, right?! For this tart, I find it slightly oily, although the amount of butter used is not that much...but it's really tasty :)

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  6. Wow... your peach tart looks so delicious. I think it's as good as the book. :)

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  7. The tart came out beautiful! Looks even better than the picture!

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  8. Can you provide us with a picture of the book cover or a source to obtain this book? I live in the US and had no luck finding this book online. Thanks!

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  9. A goegeous looking tart, made even more beautiful by the setting sun! Lovely!

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  10. Your peach tart look so good!

    Even thou I'm not a fan of tarts and have not thought of making one but you have actually enticed me to making one soon! and I think your picture look better than the one in the book :)

    Thank you for sharing the recipe!

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  11. Beautiful tart.... and I'm sure it taste as good (if not better!) than it looks!

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  12. Hi anonymous, you can check out this Chinese online bookstore's website: http://www.kingstone.com.tw/book/book_page.asp?KMCode=2014270563538
    it shows the bookcover, hope this helps :)

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  13. Wow this tart looks fantastic! Love the last picture.

    Thanks for sharing the recipe!

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  14. Beautiful Tart!

    My 2yrs old points to the picture and said "sun"! :)

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  15. Another impressive bake from you... simply stunning... I could fairly imagine how good it tastes :)

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  16. Your tart looks waaaaaaaaaaaaay more beautiful than the one on the book. I mean it.

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  17. dear Patricia, you are always so kind :)

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  18. Hello, may i know what camera do you use for taking pictures of those delicious dishes?

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  19. Beatiful tart! I love the picture with the sunset on the golden peaches - it glows wonderfully.

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  20. Lynn, that's my personal favourite too...I won't be able to produce this shot without the natual lighting :)

    hi anonymous, my photos are taken with a Canon Powershot G3, 4 mega pixels. Up till now, I only know how to set it to the macro mode, off the flash and then point & shoot ;)

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  21. This Peach Tart is very pretty! I will go to make one day and I will speak for you! I was very happy to put its visit in mine blog. Thanks, until more.

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  22. hello happyhomebaker!

    thanks so much for sharing your peach tart recipe! it was the first tart i've tried, and mine didn't turn out looking half as nice as yours, but my family loved it. if you see the photos in my blog i added blueberries while folding the filling, and it went quite well with the overall taste.

    looking forward to try more of your recipes! =)

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  23. Hi Yeda, glad to hear that your tart turns out well...what a wonderful idea to add in the blueberries :)

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  24. Hi HHb

    can i make this tart in advance? intend to make it tonight for tomorrow's breakfast, can i just put it in the fridge and do i need to heat up tomorrow? thks
    octopusmum

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  25. Hi Octopusmum, you can leave this tart in room temperature over night, you don't have to chill it.

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  26. Hi HHB

    thks. will try this tart when i have more time.

    regards
    octopusmum

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  27. Swee Cheng26/5/09 5:14 pm

    Hi HHB,

    Can I know if I can replace the peaches with other fruits like blueberries / strawberry?

    Also, I intend to make some small tarts instead of one big tart, is that possible?

    Pardon me for asking such questions, am still learning to bake :)

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  28. Hi Swee Cheng,

    For this tart recipe, it is not advisable to use blueberries or strawberries as these fruits will not taste as good after baking. You can use bananas, apples or pear slices instead.

    However, if you are keen on using berries, then I would suggest you use the other recipe which I have posted under "Fresh Berry Tart" since the filling is made with pastry cream and there is no need to bake the berries with the tart.

    You can made them into small tarts, however, you will need to adjust/shorten the baking time.

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  29. Hi Happy HomeBaker,
    Is me again, the one who tried the Charlotte Cake last week. This morning I tried to make the Peach Tart and I was so careless that I put all the ground almond into the pastry mixture! I just proceed with it since I don't want to throw it away and re-make the pastry. The tart was just taken out from the oven a moment ago and it smelt realy nice! Yet to do the sugar dusting but I wonder will the pastry turn out very hard.
    I am additicted to your blog and every now and then i will drop by and read what you posted there.
    I also told all my girlfriends about your blog! : )

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  30. Hi Wong, I hope the tart will turn out ok :) Thanks for reading your blog and telling your friends about it, hope they will find my blog interesting ;')

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  31. Hi HHB

    I made a peach tart today, the French way, using Creme Patissiere. Not as pretty as yours though! ;P

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  32. Hi Happy Homebaker,
    The tart pastry turned out hard and a bit dry, as expected. But it tasted good!
    I will try again and make sure this time i wouldn't make the silly mistake again. :)

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  33. Hi Wong, I am sorry to hear that your pastry tart turned out hard and dry. I didn't have the problem. Were you expecting some problem with this recipe?

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  34. haiz, it was because i accidentally put all the grounded almond powder into the pastry!
    Thus I expected the pastry to be hard even before i tried one bite. Anyway, by end of the day, the whole tart was gone! My hubby and 2 girls finished it and said yummy yummy. I am sure if I use the correct amount, it will be more yummy yummy!

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  35. hello!
    can i know what kind of flour do you use for both the pastry and the filling?

    saw your berry tart post, it states cake flour for the pastry.

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  36. hello!
    can i know what kind of flour do you use for both the pastry and the filling?

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  37. Hi Dainty I use either plain flour or cake flour (for both pastry and filling), depending on what I have on hand. I've updated the recipe to indicate this :)

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  38. DD1 and myself finished up the whole tart! I used frozen blueberries instead and we love it!

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  39. Hi ~~
    The peach tart looks so beautiful !
    I didn't like tart b4 either cause the tart shell I had b4 were alawys really greasy & dry, and sometimes they got all wet from the flling, I think that's why bakeries dont sell it cause it goes old quickly, same as those NZ bakeries near my neighborhood.

    I'm curious about how does the tart shell taste like ??
    Is it crunchy & dry like some hard gingernuts or wet & a bit chewy like some soft choco-chips cookies ?

    I like tart shell crunchy / dry - sure tart pastry are all dry so they can hold the filling well. And when u have a bite of the tart, the tart shell doesnt fall apart in ur mouth until u chew it again which I think is the perfect state.

    Your blogging makes me want to try this recipe soon :P

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  40. Hi Rachel, you make lovely tarts!!

    This tart shell is dry not wet, yet it is not chewy. It taste like cookies...not too crunchy and yet not too soft. Do give this a try...I have made this several times and this is just about one of the few handful bakes that I can confidently make and give away to friends without worrying that they won't like it :D

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  41. Hi there, i've tried out this tart tdy, it tastes so good! Thanks for the great recipe. =)

    One thing i'll like to check with you, i feel that my oven temp is too hot than the normal one? When i baked cake/cookie esp,gets burnt easily.. So if this happens, should i lower the temp? or reduce the baking time? Cos i cannot keep waiting by the side of the oven to monitor... Thanks!

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  42. Hi Joey, do you use an oven thermometer? It helps to ensure an accurate oven temperature. It sounds like you have got a hot oven, you can bake it at a lower temperature, and sometimes cut down on the baking time. You will have to try out and get to understand your oven. Also, the type of baking pans you use will also affect the end results...if you use those dark non-grease type, they tend to absorb more heat and the sides of the cakes may get burnt before the centre is cooked. Hope this helps.

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  43. Hi HHB

    i am planning to make this tart (finally!) but realised that my tart pan is 21 cm. How should i scale this recipe , increase by 1.5 times?
    thks
    regards
    octopusmum

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  44. Hi octopusmum, I am not sure how much you need. Maybe you can try 1.5 times.

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  45. I love to see all the pictures. I had tried your chiffon cake several times. Now, I want to try this peach tart. It looks delicious.

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  46. you are so talented.

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  47. Hi

    I would like to try out baking this peach tart, however the ingredients for the filling and the pastry is almost exactly the same. except for the sugar. Is it suppose to be like that? will the pastry and the filling texture be the same?

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  48. Hi Phoebii, the ingredient list is correct, the texture is not the same as the amount is different, the crust uses more flour.

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  49. Hi HHB!! Am planning to make this over the weekend.....have a q abt the base. In the ingredients it shows as 1 tbsp of egg. However when i read the instructions it feels like a lot of egg. Am i reading it wrong? Thanks for ur help

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  50. Hi Vinitha, yes, it is 1 tablespoon of egg, u need to add in gradually and beat as u add to avoid the batter from curdling.

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  51. do you have to add sugar to the pastry because it tasted quite sweet especially with a sweet filling.

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  52. Hi, I followed the recipe, I have not tried doing without sugar as such I am not able to comment whether it will affect the result.

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